Ingredients:
Ribs:
- 3-4 pounds pork ribs (spare ribs or baby back ribs work great)
Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika (optional, for extra smokiness)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
Sticky Glaze:
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Instructions:
Prep the Ribs:
- If necessary, remove the tough membrane from the bone side of the ribs (slide a knife under it to loosen, then pull off).
- Pat the ribs dry with a paper towel.
- Combine all the dry rub ingredients in a small bowl. Rub the mixture generously over all sides of the ribs.
Slow Cook for Tenderness:
- Preheat oven to 275°F (135°C).
- Cut ribs into manageable sections if needed.
- Tightly wrap each rack of ribs in a double layer of heavy-duty aluminum foil, creating a sealed packet.
- Place the foil packets on a baking sheet and bake for 2.5 -3 hours, or until the ribs are very tender when pierced with a fork.
Make the Glaze:
- While the ribs are baking, prepare the glaze. In a medium saucepan, combine all glaze ingredients.
- Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5-7 minutes until slightly thickened.
Caramelize and Glaze:
- Carefully remove the ribs from the oven and open the foil packets (be mindful of the steam).
- Increase the oven temperature to 400°F (200°C).
- Brush the ribs generously with the glaze.
- Return the ribs to the oven, unwrapped, and bake for 10-15 minutes, or until glaze is bubbly and sticky. Brush with additional glaze halfway through.
Rest and Enjoy:
- Remove ribs from the oven to a cutting board and let rest for 5-10 minutes before slicing and serving.
- Serve with additional glaze on the side, if desired.
Tips:
- For extra smoke flavor: Add a few drops of liquid smoke to the glaze. Or, if desired, finish the ribs on a grill over indirect heat for the last 10-15 minutes instead of broiling.
- Don’t overcook: The ribs are done in the initial baking stage when they are easily pierced with a fork. Baking too long after glazing can dry them out.
- Serve with sides: Serve your ribs with classic sides like coleslaw, potato salad, corn on the cob, or baked beans.
